• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on a lined oven tray. Sprinkle over chermoula spice blend (see ingredients), drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, thinly slice radish. Thinly slice carrot into half-moons. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

• When the wedges have 5 minutes remaining, return the frying pan to medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders in batches, until golden and heated through, 2-3 minutes each side. • Transfer to a paper towel-lined plate.

• Meanwhile, add mixed salad leaves, radish, carrot and a drizzle of vinegar and olive oil in a large bowl. Toss to combine and season to taste. • Divide plant-based crumbed chick'n, chermoula wedges and radish salad between plates. • Sprinkle toasted almonds over salad. Serve with plant-based mayo. Enjoy!